Beef Stew With Prunes
Ingredients
- 3 Tbs. extra virgin olive oil
- 2 lb. lean boneless beef, preferably chuck, in 2-inch cubes
- Salt and pepper to taste
- 1 onion, peeled and chopped
- 3 plum tomatoes, stemmed and chopped (canned are fine)
- 1 tsp. sweet paprika, more to taste
- 1 cinnamon stick
- 1 bay leaf
- 1 C. chicken stock
- 1 C. dry red wine
- 2 Tbs. sugar
- 1 C. pitted prunes
- 1 Tbs. sherry vinegar or other vinegar, or to taste
- Chopped parsley leaves for garnish
Directions
Place a deep skillet or casserole that can be covered over medium-high heat, and add oil. Brown meat well on all sides, seasoning with salt and pepper, for 10 minutes; remove with a slotted spoon. In same pot over medium-high heat, saute onion and tomatoes with a large pinch of salt and some pepper. When they soften, about 5 minutes, stir in paprika, cinnamon, and bay leaf. Return meat to pan, and add stock and wine; bring to a boil, then lower heat, cover, and simmer for 30 minutes. If mixture starts to dry, add a little water or stock. Remove cinnamon and bay leaf, and stir in sugar and prunes. Simmer until prunes and meat are soft, another 30 to 45 minutes. When meat is very tender, uncover pot and add vinegar; if necessary, raise heat so sauce thickens and becomes glossy. Season to taste with salt and pepper, and serve hot, garnished with parsley.
